Asparagus
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Klein, Stela
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Asparagus - The Royal Vegetable

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Asparagus with Dill Cream
and Smoked Salmon

“The Germans are crazy about asparagus,
which shows their good sense.”
~ Jane Grigson, Book of European Cookery

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"Thereupon [after eating a first course of asparagus with marinated
salmon and realizing that she was in the presence of a very talented
chef and asparagus specialist] the entire picture changed:  Birds
began to sing in the blooming chestnut trees before the door, the
sun shone warmly, and, in rereading the asparagus menu, we
knew that there would be blissful days ahead."
~ Lillian Langseth-Christensen, Gourmet archives

Asparagus with Dill Cream
and Smoked Salmon

3 pounds fresh white asparagus
1 quart vegetable stock
Salt
1 teaspoon sugar
1 tablespoon unsalted butter
a pinch of freshly grated nutmeg

 Dill Cream:
1 large bunch fresh dill
1 cup heavy cream
1/2 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
salt and white pepper to taste

 Accompaniments:
8 slices smoked salmon
1 1/4 pounds small new potatoes,
boiled in salt water, peeled

Wash the asparagus, peel it well and break off the tough ends. Bring the
stock to a boil and add salt to taste, if necessary, sugar, butter and nutmeg.
Add the asparagus and cook until just barely tender, about 15 minutes,
depending on the thickness of the stalks.
Meanwhile, rinse, drain well, and finely chop the dill.
In a small bowl, whip the cream, and gently mix in the mustard, lemon
juice, salt and pepper. Then fold in the chopped dill. Drain the asparagus
well and divide it among 4 serving plates with 2 slices of smoked salmon
alongside. Serve the Dill Cream and boiled new potatoes separately.
 

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